Zucchini, White Bean & Pesto Soup with Olive & Mozzarella Panini

Zucchini, White Bean & Pesto Soup

with Olive & Mozzarella Panini

35 MIN
$26.99 2 Servings
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From the Test Kitchen

For this hearty soup-and-sandwich combo, you'll mix zucchini, white beans, and spinach into a pesto chicken broth, then serve it with a crunchy, cheesy panini to dip as you go.
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  • Nutrition
    PER SERVING
  • Calories
    910 Cals (est.)
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fresh
ingredients
Zucchini, White Bean & Pesto Soup with Olive & Mozzarella Panini
Title
  • 1 15.5-Oz Can Cannellini Beans
  • 1 cup Chicken Bone Broth
  • ⅓ cup Basil Pesto
  • 1 Zucchini
  • 3 oz Baby Spinach
  • 3 Tbsps Pepper Sofrito
  • 1 Small Baguette
  • 1½ tsps Calabrian Chile Paste
  • 4 oz Fresh Mozzarella Cheese
  • 1 Tbsp Capers
  • 1 oz Pitted Niçoise Olives
  • 1 oz Garlic & Herb Flavored Butter
  • 1 Lemon

Zucchini, White Bean & Pesto Soup

1 Prepare the ingredients

Remove the butter from the refrigerator to soften. Wash and dry the fresh produce. Medium dice the zucchini. Quarter and deseed the lemon. Halve the baguette. Roughly chop the olives. In a bowl, combine the softened butter and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Using a fork, mash to combine. Add the capers and chopped olives; stir to thoroughly combine.

2 Make the soup

In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Carefully add the pepper sofrito, beans (including the liquid), and broth; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-low and cook, stirring occasionally, 4 to 5 minutes, or until the zucchini is tender when pierced with a fork. Add the pesto and spinach. Cook, stirring frequently, 1 to 2 minutes, or until combined and the spinach is wilted. Turn off the heat and stir in the juice of 2 lemon wedges. Taste, then season with salt and pepper if desired.

3 Make the panini & serve your dish

Meanwhile, spread the spicy butter mixture onto the cut sides of the baguette halves. Top the bottom half with the mozzarella (tearing into small pieces before adding), then cover with the top half. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the panini; place a heavy-bottomed pot (or pan) on top and press down. Cook, occasionally pressing down on the pot, 2 to 4 minutes per side, or until the cheese is melted and the baguette is toasted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board. Carefully halve on an angle. Serve the soup with the panini. Serve the remaining lemon wedges on the side. Enjoy!

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